Nacogdoches Texas Soup
Nacogdoches Texas Soup
(VG, GF)
This soup is the definition of a family staple in my life. Whether you moved into a new home, welcomed a new addition to your family, or simply had a handful of cousins over to help you with spring cleaning, a batch of Nacogoches Soup was always staying warm in a crockpot somewhere! This version is a bit different than the original family recipe, as I’ve made it vegetarian instead of using a pound of ground turkey. It comes in handy during the winter months for last minute meal prepping, and makes for great leftovers too. I’ve also had friends tell me that they’ve turned this into enchiladas or nachos too!
Servings | 8
Ingredients
1 medium onion, diced
1 bell pepper, diced
1 jalapeño, finely diced
2 15 oz cans corn, do not drain
2 15 oz cans petite diced tomatoes, do not drain
2 15 oz cans chili beans, do not drain
1 25 oz can hominy, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
4 Tbsp taco seasoning
1 pouch Hidden Valley Spicy Ranch dry mix
Directions
Stove Method:
In a 6 qt pot over medium heat, sauté the onion, bell pepper, and jalapeño with a bit of neutral oil, such as avocado. Cook until soft. Add remaining ingredients to the pot, and stir to combine. Bring soup to a boil, then cover and reduce heat to a simmer. Cook until hot and everything has melded together.
Serve with tortilla chips, pickled jalapeños, spicy pickled onions, cilantro, avocado, or your favorite salsa or hot sauce. This soup will be delicious with whatever your favorite toppings are.
Crockpot Method:
Add all ingredients to the pot. Stir well to combine. Set to HIGH until onions and peppers are soft and all ingredients have melded together, about 3 hours.
If you’re pressed for time, sauté the onion, bell pepper, and jalapeño in a pan over medium heat with a bit of neutral oil, such as avocado. Add to the pot with the remaining ingredients, and set to HIGH. This method should take around 1 hour.
Nutrition Facts + DD Information
(This information my own calculation based on the sum of macronutrients from product nutrition labels and measurements from CalorieKing)
Servings: 8
Amount Per Serving:
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 1175mg
Total Carbohydrates: 65g
Dietary Fiber: 16.5g
Protein: 15g
